Bacterial biofilms on food contact surfaces - a review

• Autorzy: Myszka K. , Czaczyk K.
• Języki publikacji: EN

Abstrakty

EN

This review will discuss some of the basic concepts concerning biofi lm formation, development and control in the food industry. Biofi lm formation process on food contact surfaces can have a detrimental effect on the microbial status of food. The presence of biofi lm on abiotic materials can contaminate the product through direct contact. As a consequence, food spoilage is likely to occur that may lead to reduced shelf life and increased risk of food poisoning from pathogens. Bacteria colonizing food processing surfaces are extremely diffi cult to eradicate. Biofi lms can tolerate antimicrobial agents at concentrations of 10–1000 times that needed to inactivate genetically equivalent planktonic bacteria. A better understanding of bacterial adhesion process is needed for the production of microbiologically-safe and good-quality products in the food industry.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: 3
• Opis fizyczny: p.173-180,fig.,ref.

Twórcy

autor

Myszka K.

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland

autor

Czaczyk K.

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